REDUCED BALSAMIC GLAZE RECIPES

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BALSAMIC GLAZE RECIPE | ALLRECIPES



Balsamic Glaze Recipe | Allrecipes image

This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.

Provided by Sally J.

Categories     Sauces

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 1 cup

Number Of Ingredients 2

2 cups balsamic vinegar
½ cup brown sugar

Steps:

  • Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

Nutrition Facts : Calories 73 calories, CarbohydrateContent 18.2 g, FatContent 0.1 g, ProteinContent 0.2 g, SodiumContent 15.4 mg, SugarContent 17.7 g

ROASTED VEGETABLES WITH BALSAMIC GLAZE RECIPE | TRISHA ...



Roasted Vegetables with Balsamic Glaze Recipe | Trisha ... image

Provided by Trisha Yearwood

Categories     side-dish

Total Time 1 hours 10 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 17

2 large sweet onions, peeled and cut into quarters
2 sweet potatoes, peeled and cut into 1-inch pieces 
8 ounces Brussels sprouts, trimmed and halved 
1/2 medium butternut squash, peeled and diced 
8 ounces carrots, peeled and cut on the bias into 1-inch slices 
8 ounces fingerling potatoes, halved 
1 head garlic, cloves separated and left unpeeled
1/4 cup extra-virgin olive oil 
1 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
1/3 cup vegetable broth
1/4 cup extra-virgin olive oil 
1/4 cup balsamic vinegar 
2 tablespoons honey 
2 teaspoons country Dijon mustard (see Cook's Note)
1 teaspoon lemon juice 
Kosher salt and freshly ground black pepper 

Steps:

  • For the roasted vegetables: Preheat the oven to 400 degrees F.
  • In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
  • For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

Nutrition Facts : Calories 331, FatContent 19 grams, SaturatedFatContent 3 grams, CholesterolContent 0 milligrams, SodiumContent 390 milligrams, CarbohydrateContent 41 grams, FiberContent 6 grams, ProteinContent 5 grams, SugarContent 16 grams

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